I make a lot of jam and am very careful to sterilise the jars beforehand - wash thoroughly, heat in the oven, dry with clean cloth. Lids with that seal strip are trickier, so after washing and drying, I line them up, pour white vinegar into each, and leave them half an hour. Dry off with paper towels. That way I never get mould on the seal.
I’m guessing you didn’t do any of that? The pickles are possibly all right, but… it’s a risk I wouldn’t take. And I’m still getting through a batch of spicy plum sauce I made in 2015! Never had any mould on it.
I make a lot of jam and am very careful to sterilise the jars beforehand - wash thoroughly, heat in the oven, dry with clean cloth. Lids with that seal strip are trickier, so after washing and drying, I line them up, pour white vinegar into each, and leave them half an hour. Dry off with paper towels. That way I never get mould on the seal.
I’m guessing you didn’t do any of that? The pickles are possibly all right, but… it’s a risk I wouldn’t take. And I’m still getting through a batch of spicy plum sauce I made in 2015! Never had any mould on it.
I didn’t, make them. I bought them at my usual Amish farm stand. I would like to make my own next season though.
Also please provide the recipe for the spicy plum sauce!
Ah yes, I should have read all the comments.
https://edmondscooking.co.nz/recipes/sauces-and-chuteny/plum-sauce/
It says to wait at least two weeks before using, but I find it gets even better after a couple of years! Especially delicious on sausages.